Granny Makinson's Sugar Cakes

Monday, September 26, 2011

This is my Great Grandmother's recipe which has been passed down to me.  My Mum says that she always remembers a tin of these being in the farmhouse pantry.

1lb (450g) plain flour
12oz (335g) butter
4oz (115g) sugar
1 tsp caraway seeds

1. Place all ingredients in a bowl and rub the mixture until it all comes together
2. Roll out until its about 1 cm thick.  Cut into rounds.
3. Bake in a slow oven - approximately 140 C/280 F for approximately 40-50 minutes.  The secret to a good sugar cake is keeping the biscuit as pale as possible.
4 Sprinkle with caster sugar and cool on a wire rack.
5. Store in an airtight tin and should you be able to resist they will keep for weeks!

You Might Also Like


  1. whilst ive made this recipe many times and love finding caraway seeds in my teeth hours latter ! I do think they are just as good plain .

  2. Sounds a bit like shortbread with caraway seeds. Sounds utterly delicious. Thanks for joining in the Weekend Rewind!


Tell me what you're thinking, I promise I don't bite!